Dark breads were always my favorite when I ate gluten-based baked goods, so when I saw this recipe for grain-free “rye” bread at Elana’s Pantry, I had to try it.
I didn’t have the correct-sized loaf pan, so I spooned the batter into English muffin rings instead to make sandwich buns. What a delight…. not only do they look rich and hearty, but the taste brings back wonderful memories of my Bavarian-bread-eating days, which sadly came to an end when I embarked on a gluten-free diet more than 10 years ago.
I didn’t have any cream of tartar on hand so I subbed a bit of aluminum- and gluten-free baking powder and they still came out perfectly. I love the caraway seeds inside; they really lend an authentic taste and texture. Great recipe, Elana.
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These look great and I will definitely give them a try. So many good recipes I don’t
think I will ever get around to them all.
I was hoping to get a review somewhere on the internet of that bread recipe. I’ve GOT to make it now. I’ve been sorely missing dark bread.
(Btw, I’m working on getting my blogroll up on the new site. You can bet you’re added. Thanks for adding my blog!)
Thanks, Celia! You’re a true gem. I’d love to post a review of one of your fabulous recipes in the future as well… be sure to watch for that. In the meantime, have a fabulous long weekend!